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Chicken Amandine w/Green Beans & Lemon Butter
Nb persons: 4
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| CHICKEN AMANDINE WITH GREEN BEANS AND LEMON BUTTER INGREDIENTS | |
| 1/4 cup | whole wheat fl our |
| 1/2 cup | whole wheat panko bread crumbs, such as Ian's |
| All-Natural | |
| 1/2 cup | toasted sliced almonds, broken into pieces |
| 1/2 cup | liquid egg substitute |
| 4 | skinless, boneless chicken breasts (4 ounces each) |
| Salt | |
| Freshly ground black pepper | |
| Nonstick cooking spray | |
| 1 tablespoon | unsalted butter |
| 1 pound | haricots verts or slim green beans, trimmed |
| 2/ 3 cup | low-fat, low-sodium chicken broth |
| 1/4 cup | chopped fresh fl at-leaf parsley |
| 1/4 cup | fresh lemon juice |
DIRECTIONS
1 Preheat the oven to 400°F. Place a wire rack on a baking sheet lined with foil, and set it aside.
2 Put the flour in a shallow dish. Mix the panko and almonds in another shallow dish. In a shallow plate,
put the egg substitute.
3 Season the chicken with salt and pepper to taste. Working in batches, dredge the chicken in the
flour, shaking off any excess. Add the chicken to the egg substitute and coat completely. Add the
chicken, a few pieces at a time, to the panko and almond mixture and coat completely.
4 Spread the chicken out on the wire rack. Spray lightly with cooking spray. Bake the chicken until the
breading is golden and crispy and the chicken is cooked through, about 10 minutes. Remove the baking
sheet from the oven, and tent the meat with foil to keep warm.
5 Heat a large nonstick sauté pan over medium-high heat. When hot, add the butter and green beans
and cook, about 1 to 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium-
low and simmer until the sauce has slightly thickened, about 2 minutes. Add the parsley and lemon
juice and season with salt and pepper to taste.
6 Serve the chicken with the beans and the lemon-butter sauce.
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